Figs and assembly

Recipe Preparation

cake

Place a rack in middle of oven; preheat to 375°. Butter a 9”-diameter springform pan or cake pan and line with a round of parchment. Butter parchment and sprinkle pan with superfine sugar.

Melt chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until smooth; let cool slightly.

Pulse hazelnuts, flour, cocoa powder, salt, and ¼ cup superfine sugar in a food processor until finely ground; sift through a medium-mesh sieve. Pulse any larger pieces again in food processor, if needed

Using an electric mixer on high speed, beat 1 cup butter and remaining ¾ cup superfine sugar until light and fluffy, about 4 minutes. Add egg yolks, 1 at a time, beating to blend between additions. Beat in vanilla. Reduce speed to low; mix in melted chocolate. Gradually add dry ingredients, mixing just until combined.

Using clean beaters and with mixer on medium-high speed, beat egg whites and cream of tartar in a medium bowl until stiff peaks form.

Using a rubber spatula, fold ⅓ of whites into chocolate batter to loosen, then fold remaining whites into batter just until combined. Scrape batter into prepared pan.

DO AHEAD: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

figs and assembly

Bring Calvados, granulated sugar, and ⅔ cup water to a boil in a small saucepan, stirring to dissolve sugar. Add figs, reduce heat to low, and simmer gently until figs are very soft, 20–25 minutes. Let cool.